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Vegan Gluten-Free Pumpkin Bread {easy, oil-free option}

VGFNF

Healthy, delicious vegan and gluten-free pumpkin bread that tastes like the classic! It is delicious, easy-to-make, & made without eggs, dairy or gluten.

vegan and gluten-free pumpkin bread in a loaf pan atop a marble cutting board

Classic Pumpkin Bread made Vegan & Gluten-Free

Pumpkin bread needs a huge thank you. Specifically, to the to the person (a woman? My guess is yes!) who decided to throw pumpkin into a bowl, add some flour and sugar, and then bake it into a delicious loaf. 

I know I am not alone in loving it.

It is so moist, tender, fragrant, and satisfying tat I decided to create a recipe that can be made without eggs, dairy or gluten. No one should be left out when it comes to eating and enjoying pumpkin bread.

This beautiful loaf is every bit as good as the classic, but healthier (less sugar, less oil, but all the flavor). It’s my Vegan Gluten-Free Pumpkin Bread.

close up of the top of vegan pumpkin bread madewith gluten-free flour and topped with pepitas

How to Make Vegan Gluten-Free Pumpkin Bread

Very little is needed to make this pumpkin loaf, both in terms of ingredients and equipment.

First, grab a large mixing bowl and mix together the wet ingredients: canned pumpkin puree, coconut sugar (or the sweetener of your choice), water,  a few tablespoons of oil, and vanilla extract.

large glass bowl filled with pumpkin bread batter (just the wet ingredients)

In the same bowl (yes! only one bowl needed to make the bread!), add all-purpose gluten-free flour (one that is a 1:1 ratio for regular flour), pumpkin pie spice, baking powder, baking soda, and salt. Mix or stir until completely blended.

You do not have to worry about overmixing since the flour is gluten-free (i.e., there is no gluten that can make the bread tough from over-mixing). I love worry-free baking.

Is there an Oil-Free Option?

If  you do not or cannot eat oil, simply swap it out for an equal amount of unsweetened applesauce. To keep the richness without oil, replace both the oil and water with full-fat canned coconut milk.

Bake the Bread

Spread the batter in a sprayed or lightly oiled 9×5-inch loaf pan. I like to add some pepita (green pumpkin seeds) and a sprinkle of turbinado (raw) sugar to the top, but they are entirely optional. 

Bake the bread in a preheated 350F oven for 50 to 60 minutes until a log skewer inserter near the center of the loaf comes out clean, I usually use a long piece of uncooked spaghetti as a testing skewer (cheap and handy).

Cool the bread completely, in the loaf pan, on a wire rack before removing and slicing. To remove the loaf, slide a knife around the edges to  loosen before inverting from the pan. Turn the loaf right side up on a cutting board and cut into slices.

Hello, gorgeous!

Sliced vegan pumpkin bread on a cutting board

Can the Bread Be Made with Regular Flour or Other Flours?

If you do not need the bread to be gluten-free, feel free to substitute an equal amount of all-purpose flour or white whole wheat flour.

As much as I love other gluten-free flours, such as chickpea flour, coconut flour, cassava flour and almond flour, I do not recommend using them as a substitute in this particular recipe.

I hope you enjoy this recipe as much as my family does! Happy baking!

More Healthy Vegan, Gluten-Free Pumpkin Recipes

I love canned pumpkin, all year round! It is such an easy way to add vitamin- and fiber-rich vegetables to my baked goods, breakfasts, soups and smoothies with ease! Here are some more of my favorites that I hope you will give a go in your kitchen.

Pumpkin Almond Flour Biscotti (4 ingredients, oil-free}

Quick Coconut Curry Pumpkin Soup

4-Ingredient Pumpkin Spice Spread

Pumpkin Toasted Walnut Hummus (no beans)

Chickpea Flour Pumpkin Muffins (grain-free)

Pumpkin Coconut Flour Biscuits {grain-free}

Print
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vegan and gluten-free pumpkin bread in a loaf pan atop a marble cutting board

Vegan Gluten-Free Pumpkin Bread {easy, oil-free option}


  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x
  • Diet: Vegan

Description

Healthy, delicious vegan and gluten-free pumpkin bread that tastes like the classic! It is delicious, easy-to-make, & made without eggs, dairy or gluten.


Ingredients

Scale
  • 1 and 1/2 cups (1 15-ounce can) unsweetened pumpkin puree
  • 1/2 cup (125 mL) coconut sugar (see notes for options)
  • 1/2 cup (125 mL) water
  • 3 tablespoons (45 mL) vegetable oil (I used avocado oil)
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups (about 312 g) all-purpose gluten-free flour (1:1 ratio)
  • 2 and 1/2 teaspoons pumpkin pie spice
  • 1 and 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Optional: 3 to 4 tablespoons pepitas (green pumpkin seeds) & turbinado (raw) sugar

Instructions

  1. Preheat oven to 350F (175C). Spray or lightly oil a 9×5-inch (22.5×12.5 cm) loaf baking pan.
  2. In a large bowl, mix together the pumpkin puree, coconut sugar, water, oil,  and vanilla until blended.
  3. Add the flour, pumpkin pie spice, baking powder, baking soda and salt to the bowl. Mix until completley blended.
  4. Spread batter in prepared pan; if using, sprinkle top with pepitas and a bit of raw sugar.
  5. Bake in The preheated oven for 50 to 60 minutes until a long skewer (a long piece of uncooked spaghetti works great) inserted in the center comes out clean.
  6. Cool completely on a cooling rack. Run a knife around the edges and carefully remove loaf.

Notes

Storage: store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Oil-Free Option: Replace the oil with an equal amount of unsweetened applesauce.

Sugar Options: An equal amount of brown sugar, cane sugar, or the sugar of your choice can be used in place of the coconut sugar. An equal amount of maple syrup can also be used (reduce the water to 1/3 cup total).

Flour Options: If you do not need the loaf to be gluten-free, feel free to use an equal amount of white whole wheat flour, all-purpose flour or spelt flour in place of the all-purpose gluten-free flour.

  • Category: Bread
  • Method: Baking

Nutrition

  • Serving Size: 1 slice
  • Calories: 141
  • Sugar: 9.1 g
  • Sodium: 205.4 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 25.1 g
  • Fiber: 1.9 g
  • Protein: 2.2 g
  • Cholesterol: 0 mg

Keywords: pumpkin bread, gluten-free, vegan, egg-free, dairy-free, nut-free, easy, 1-bowl, healthy, quick bread, gluten-free vegan pumpkin bread

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Recipe rating

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JP

Saturday 25th of January 2020

my favorite pumpkin bread recipe. I add chocolate chips or dried cranberries sometimes. Everyone loves it.

j moon

Tuesday 10th of December 2019

LOVE! Have made this at lest 10 times over the years since I first saw your post, thanks for making a classic so simple and easy.

Sara

Monday 18th of February 2019

I make this with the coconut milk option you suggest and add lots of fresh ginger and allspice for a Caribbean flavor. It is outstanding! Sometimes I add some toasted coconut too. Great recipe.

Kelly

Thursday 20th of December 2018

Amazing, I love this bread. I have made it in muffins (12 muffin ) and mini muffins (I got about 3 dozen), too.

Elsa

Friday 2nd of November 2018

Came out great, thanks.

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